[indianwells]

I have found people (and even chefs) split on this. Those who advocate seasoning after the cooking process often quote the same thing, that pre-salting encourages leeching of the juices. I salt just before it goes in a (very!) hot griddle pan and I have never found this to be true, in fact I favour salting first because I find it adds to the flavourful crust assuming it's been cooked properly. When salting after cooking I find you get a raw salt taste which is not at all pleasant.

[postit]

I also season just before grilling.

[sarahj1986]

I season (salt and pepper) the steak, apply abit of olive oil to the steak then cook in a dry but hot pan to my liking - I have mine medium

[Normandie]

I salt before grilling / griddling / barbecuing but put pepper on after the meat is cooked. Salt dissolves in the juices and provides an overall savouriness but burnt pepper is never a good thing and heat that will sear meat will burn pepper.

[flagpole]

salting before or after. for the sake of 3 minutes or so, i don't see is going to make a difference to 'leeching the juices'

we are actually talking about removing the water by osmosis. nothing else.

[walterwhite]

Definitely before, you should always season before cooking.

[davelovesleeds]

Quote:

Originally Posted by sarahj1986

I season (salt and pepper) the steak, apply abit of olive oil to the steak then cook in a dry but hot pan to my liking - I have mine medium

Exactly the same. I did one the other evening for dinner and it was delicious.

[walterwhite]

Far more important than the seasoning to be honest is using the right pan and getting it as hot as you can possibly get it.

[fizzle90]

Quote:

Originally Posted by walterwhite

Far more important than the seasoning to be honest is using the right pan and getting it as hot as you can possibly get it.

but that's not the question

[Smithy1204]

I tend to season with pepper beforehand, and salt afterwards. I've grown up never having salt in cooking, my mum never used it, so I never use salt in cooking either and I generally don't feel the need to. But I've started to like salt on things recently, so I do it afterwards partly because it gets the 'raw' taste of it, as said above, and partly so that I don't season anyone else's when I do it either.

[NX-74205]

Steak to room temp > rub both sides with olive oil and fresh ground black pepper (have used cayenne before) > plop onto a smoking hot skillet for two and half minutes per side > demolish like a boss.

[NX-74205]

Quote:

Originally Posted by NX-74205

Steak to room temp > rub both sides with olive oil and fresh ground black pepper (have used cayenne before) > plop onto a smoking hot skillet for two and half minutes per side > leave to rest > demolish like a boss.

Noticed I'd forgotten leaving it to rest.

[Toby LaRhone]

Quote:

Originally Posted by sarahj1986

I season (salt and pepper) the steak, apply abit of olive oil to the steak then cook in a dry but hot pan to my liking - I have mine medium

That's my method every time.

As an aside I cook baked potatoes in a similar manner.
I "massage" or brush them in a a mixture of oil, sea salt , pepper and paprika making sure that the residue is poured over them, then bake 'em.

[Sibeber]

Quote:

Originally Posted by Toby LaRhone

That's my method every time.

As an aside I cook baked potatoes in a similar manner.
I "massage" or brush them in a a mixture of oil, sea salt , pepper and paprika making sure that the residue is poured over them, then bake 'em.

Ada's ribeye steaks at 2 for £7 are divine ..did one tonight ..melt in the mouth ...just sea salted it and and rubbed olive oil in and then let it get to room temp fried in a very very hot frying pan 5 mins per side ..once on plate let it rest for 3 mins I black peppered it and spread colmans mustard on it ...yummy !

[walterwhite]

Quote:

Originally Posted by fizzle90

but that's not the question

Yes I realise that, I was just pointing it out, especially as some people seem to grill their steaks. Sorry for bothering.

[walterwhite]

Quote:

Originally Posted by NX-74205

Steak to room temp > rub both sides with olive oil and fresh ground black pepper (have used cayenne before) > plop onto a smoking hot skillet for two and half minutes per side > demolish like a boss.

No salt?

[davelovesleeds]

Quote:

Originally Posted by walterwhite

No salt?

I don't put salt on mine either, just crushed black pepper.

[walterwhite]

Quote:

Originally Posted by davelovesleeds

I don't put salt on mine either, just crushed black pepper.

Really? I would always use salt on steak as in most foods.

[Toby LaRhone]

Quote:

Originally Posted by walterwhite

Really? I would always use salt on steak as in most foods.

I hardly ever put salt on cooked food but would certainly use it to season food about to be cooked - crushed sea or rock salt rather than the "Saxa" type pouring salt.

A pet hate is watching someone shower the salt shaker over their food before even tasting it.
I have a close friend who does it despite having had a heart attack recently.

[pugamo]

I season before cooking as, like OP, I like a crust on my steak.

[ChoccyCarole]

Lately ...I have seen the TV Chefs season the steaks .... just before cooking

[walterwhite]

Quote:

Originally Posted by Toby LaRhone

I hardly ever put salt on cooked food but would certainly use it to season food about to be cooked - crushed sea or rock salt rather than the "Saxa" type pouring salt.

A pet hate is watching someone shower the salt shaker over their food before even tasting it.
I have a close friend who does it despite having had a heart attack recently.

Yep thats what I meant, always salt before or during cooking. The only things I put salt on after are chips.

[Jambo_c]

Salt and oil the steak before, I don't tend to bother with pepper as I think it burns. Let the meat get to room temp and then put in a smoking hot griddle pan, turning every 15 seconds until it's to your liking. Rare for myself. Then let it rest for the same amount of time as you've cooked it.

[walterwhite]

Quote:

Originally Posted by Jambo_c

Salt and oil the steak before, I don't tend to bother with pepper as I think it burns. Let the meat get to room temp and then put in a smoking hot griddle pan, turning every 15 seconds until it's to your liking. Rare for myself. Then let it rest for the same amount of time as you've cooked it.

Did the 'turning every 15 seconds' thing come from Heston? What's the thinking behind it as I've always left it for 2 minutes then turned it and 2 minutes on the other side.

[Jambo_c]

Quote:

Originally Posted by walterwhite

Did the 'turning every 15 seconds' thing come from Heston? What's the thinking behind it as I've always left it for 2 minutes then turned it and 2 minutes on the other side.

Yes it was from Heston, it supposedly gives a better finish on the outside as you're essentially giving short pulses of heat. I can't remember the exact science behind it but I definitely think it works, my steak has always been nicer when cooked like that.

Other things to note that I didn't mention are to make sure you rest it on a rack rather than a plate and of course you must never cut the steak of stick a fork in it whilst cooking.